Happy Wednesday, all!

It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.

I've been eating a lot of pasta lately, which made me wonder about our different methods of cooking pasta. I used to do the traditional full stock pot of water and a big punch of salt brought to a boil first until I learned about starting your pasta in cold, shallow water (about 2" above the pasta line).

Since then, I've never looked back. It takes less time, less water, and less salt, and you still get a great al dente result if you pull the pasta on time. I know it's heresy to lots of people, but I swear it works! :D

*Note: A comment below reminds me this applies to dry and not fresh pasta.

So this week's question: HOW DO YOU BOIL PASTA? (And any other pasta cooking tricks you'd like to share.)

Looking forward to your answers!

~ YFNCM :)